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A Lemon Olive Oil Cake on a white cake stand with lemons on top

Lemon Olive Oil Cake

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  • Author: Julianne Dell
  • Prep Time: 35
  • Cook Time: 20
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Cake
  • Method: Oven
  • Cuisine: American


This Lemon Olive Oil Cake is moist, dense and has the best homemade whipped cream frosting that’s infused with more lemon!


For the cake:

  • 2 large eggs
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup olive oil
  • 4 teaspoons lemon zest
  • ½ cup lemon juice
  • ½ cup buttermilk
  • 1 teaspoon vanilla

For the frosting:

  • 8oz Cream cheese, cold
  • 2 C Heavy whipping cream
  • 1 C Powdered sugar
  • Lemon Zest (optional)


  1. For the cake recipe, visit

For the frosting:

  1. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  2. Add 3 tablespoons of heavy whipping cream. Beat into cream cheese until cream cheese resembles a liquid mixture.
  3. Add remaining heavy whipping cream and beat on medium-high speed. Slowly add powdered sugar and beat until still peaks form. Refrigerate until ready to use.


The original BHG recipe called for 3 6-inch pans. I baked 2 8-inch pans, and the baking time will be adjusted accordingly.

You can read more about my adjustmentshere.